Santa’s Victoria Sponge Cake
CHEERS to the Holidays! I have been meaning to prepare this cake a while back as a Bûche de Noël. However, I have been lacking in space in my freezer so I settled on making a cake instead. Truth is I am so glad I did, because this cake is a good as it looks!
I hope you will enjoy it, as much as I did & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
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Santa’s Victoria Sponge Cake
When I think of what Santa might enjoy, I always picture him eating a nice slice of Victoria Sponge Cake and sipping on a cup of Hot Cocoa.
Equipment
Ingredients
VICTORIA SPONGE CAKE
- 7 tbsp (100 g) butter (Softened, At Room Temperature)
- 1/2 cup (100 g) sugar
- 2 eggs
- 1 tsp (5 g) vanilla paste
- 1/8 tsp (0.75 g) sea salt
- 3/4 cup (93 g) flour
- 1 tbsp (7 g) flour
- 1/2 tbsp (6 g) baking powder
VANILLA MASCARPONE FROSTING
- 8 oz (225 g) Mascarpone cheese
- 1 cup (120 g) confectioners sugar
- 1 cup (235 g) heavy whipping cream
- 1 tsp (4 g) vanilla extract
- 1 tsp (5 g) vanilla paste
- 1/4 cup Strawberry Champagne Jam
FONDANT DECORATIONS
- 8 oz red fondant (Brand: Satin Ice)
- 2 oz black fondant (Brand: Satin Ice)
- 2 oz gold shimmer fondant (Brand: Satin Ice)
Instructions
VICTORIA SPONGE CAKE
- Preheat oven to 350F/180C.
- In a mixing bowl, cream the Softened Butter, Sugar, Eggs, Vanilla Paste for about 2 minutes on medium high speed.
- Then, whisk in the Sea Salt, Flour and Baking Powder.
- Place your Loaf Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
- Pour your Batter into your Flexipan®.
- Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your Cake from 25min). It is ready when the toothpick inserted comes out clean.
- Once your Sponge Cake is out of the oven, let it completely cool down. Then, unmold onto your cooling rack.
VANILLA MASCARPONE FROSTING
- In a mixing bowl, beat the mascarpone, until smooth on medium speed for about 1 minute.
- Add the Vanilla Extract and Vanilla Paste, continue beating for about 30 seconds on medium speed.
- Then, add the Confectioners' Sugar a little at a time. Beat until light and fluffy for about 2 minutes. Scrape the sides if necessary. IMPORTANT: Do not over mix!
- Now, add the Heavy Whipping Cream a splash at a time while beating on Medium High Speed until light and fluffy for less then 3 minutes. IMPORTANT: Do not over mix!
- Fold in the Strawberry Champagne Jam. Set aside.
ASSEMBLY
- Once your Victoria Sponge Cake has completely cooled down, slice it in half and spread it with your Mascarpone Cream. Cover back with the top part and spread the rest of the cake all around. Refrigerate for 30 minutes.
- Roll down your Red Fondant, place your Quilted Design Mat on Top face down and slowly roll on the fondant. Tranfert the fondant to your cake and gently make it fit. Repeat the same for the Belt and Accessories with the black and Gold Fondant. Enjoy & Bon Appétit!
Video
Special Notes
Nutrition
Nutrition Facts
Santa's Victoria Sponge Cake
Amount Per Serving
Calories 418
Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 17g106%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 109mg36%
Sodium 200mg9%
Potassium 51mg1%
Carbohydrates 38g13%
Fiber 1g4%
Sugar 27g30%
Protein 4g8%
Vitamin A 960IU19%
Vitamin C 1mg1%
Calcium 93mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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